Recipes

Sea bass with Chinese five-spice, lentils and mushroom fricassée

The sea bass skin is seasoned with Chinese five-spice and fried until crisp to add contrast to the soft lentils and mushrooms.

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Ingredients

For the braised lentils

  • 250g/9oz green or Puy lentils, unsoaked
  • 2 shallots, peeled, trimmed and left whole
  • ½ onion, cut in half and spiked with cloves
  • 1 small carrot, quartered lengthways
  • 2 garlic cloves, peeled and left whole
  • 1 small bouquet garni (made from parsley, thyme, bay, celery and leek)
  • 1 heaped tsp chicken stock (optional)
  • 1 cinnamon stick
  • 1 tsp chopped parsley
  • 30g/1oz unsalted butter
  • salt and pepper

For the roast sea bass with Chinese five-spice

For the mushroom fricassée

  • 60g/2¼oz unsalted butter
  • 1 shallot, finely chopped
  • 70g/2½oz St George’s mushrooms, halved, cleaned
  • 75g/2½oz mousseron mushrooms, cleaned
  • ½ lemon, juice only
  • 1 plum tomato, prepared into concass (blanched, peeled, cut in quarters, seeds removed and cut into small even dice)
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh tarragon